Prep: 10 mins. Cook time: 25-35 mins.
Heat the olive oil in a large skillet or heavy-based frying pan over medium heat. Add the onion and basil stems and cook for 5–7 minutes, stirring occasionally, until soft, then season with salt and pepper.
Add the garlic, lentils and walnuts, stir and cook for a further 2 minutes. Add the tomato purée and cook for 1–2 minutes, stirring often, until the mixture thickens and begins to stick to the pan. Stir in the tomatoes, milk and water.
Break the lasagne sheets in half and then in half again. Add the broken lasagne to the sauce, stirring, a little at a time so that they don’t cling together. Then reduce the heat and cook, stirring often, for 15–20 minutes or until the pasta is al dente.
Divide the lasagne between 4 bowls or plates and sprinkle with fresh basil, oregano and parmesan. Serve with my cheesy garlic bread.
Tip: Use gluten-free pasta if you prefer.
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